Why do people genetically engineer food?

Question

like kfc?

Answer 1

Genetically engineered food is not something new. Farmers and scientists have been doing it for hundreds of years. Yet most people are thinking about the newer biotechnology involving gene splicing or recombinant DNA.

All plant breeding involves genetic manipulation of plants. There are hundreds of new plant varieties introduced every year in the United States, and all have been genetically modified through traditional plant breeding techniques--such as cross-fertilization of selected plants--to produce desired traits. This is "old biotechnology."

The new biotechnology is actually an extension of traditional plant breeding. It involves direct modification of DNA, a living thing's genetic material. This new technique is more precise, making it possible to direct and predict changes without introducing extraneous, undesirable traits. The new technique also will allow scientists to introduce genes from essentially any organism into a plant.

Although "biotechnology" and "genetic modification" commonly are used interchangeably, GM is a special set of technologies that alter the genetic makeup of such living organisms as animals, plants, or bacteria. Biotechnology, a more general term, refers to using living organisms or their components, such as enzymes, to make products that include wine, cheese, beer, and yogurt.

Combining genes from different organisms is known as recombinant DNA technology, and the resulting organism is said to be "genetically modified," "genetically engineered," or "transgenic." GM products (current or in the pipeline) include medicines and vaccines, foods and food ingredients, feeds, and fibers.

Locating genes for important traits—such as those conferring insect resistance or desired nutrients—is one of the most limiting steps in the process. However, genome sequencing and discovery programs for hundreds of different organisms are generating detailed maps along with data-analyzing technologies to understand and use them.

In 2003, about 167 million acres (67.7 million hectares) grown by 7 million farmers in 18 countries were planted with transgenic crops, the principal ones being herbicide- and insecticide-resistant soybeans, corn, cotton, and canola. Other crops grown commercially or field-tested are a sweet potato resistant to a virus that could decimate most of the African harvest, rice with increased iron and vitamins that may alleviate chronic malnutrition in Asian countries, and a variety of plants able to survive weather extremes.

On the horizon are bananas that produce human vaccines against infectious diseases such as hepatitis B; fish that mature more quickly; fruit and nut trees that yield years earlier, and plants that produce new plastics with unique properties.

Some advantages for plants are enhanced taste and quality; reduced maturation time; increased nutrients, yields, and stress tolerance; improved resistance to disease, pests, and herbicides.

For animals are increased resistance, productivity, hardiness, and feed efficiency; better yields of meat, eggs, and milk; improved animal health and diagnostic methods.

For the environment are "friendly" bioherbicides and bioinsecticides; conservation of soil, water, and energy; bioprocessing for forestry products; better natural waste management; more efficient processing.

There's been a great deal of bad press on this issue and public hysteria - think of the term "Frankenfood." Recominbant DNA technology is already being used to produce a number of prescription drugs and vaccines. This technology will enable farmers to feed the world's growing population.

Answer 2

It sounds as though you're either paranoid or superstitious regarding the matter. You're assuming that a genetically engineered food is somehow "evil" or "monstrous," which could be further from the truth. The genetic tinkering is a way to develop a food item, e.g., bananas, that has desired characteristics that would otherwise take centuries or millenia to develop. Truth is, we humans have been tinkering with plants' genetics for a long, long time. Have you eaten corn on the cob? Corn, as we know it, has been developed from a plant not unlike today's grains, e.g., wheat, rye, barley. It is now wholly dependent on us. In other cases, it helps the plant if it's more resistant to disease and pests, or can grow in relatively dry soil, is drought-resistant, or has some other valuable trait so its harvest will help feed more people. This is supposed to be bad? Similarly, for animals we've domesticated for food, we've also engineered them genetically, albeit not in a laboratory, to continue producing something we like, whether it's a juicier steak, leaner bacon, or thicker chicken breast. The introduction of the laboratory helps speed things up, so we don't have to wait "forever" to get something desirable on our plates. The bottom line is that such foods are safe to eat; in fact, odds are pretty good the food you'll eat for dinner tonight are, to some degree or other, already genetically-engineered. Bon appetit!

Answer 3

Higher yield with less money invested. That is the main reason, for the Bottom line rules Corporate America.

Answer 4

many different reasons, for plants, to make them grow in less then ideal climates, and sometimes genetically engineered chicken are made to reproduce more, or grow larger

Answer 5

WEll mostly because it's much cheaper to do instead of paying high costs to cut up endangered animals all day to kep up with the demand.

Answer 6

so people won't starve to death. also, remeber that the food industry is just that - and industry. and industries are in business to make money. genitcly engineering a fruit so you don't need to spray pesticies or to make it bigger will reap the industry lots of money

Answer 7

Mainly to retain freshness

Answer 8

make bigger chickens for less cost. its all about greed of the dollar

Answer 9

make money